Bourbon Pepper Sauce

Prepare the steak by sprinkling a substantial amount of salt and pepper evenly on both sides, with particular emphasis placed on the pepper.

Heat a significant amount of duck fat in a steel pan over a moderate to high heat setting, allowing it to melt and simmer. Add the steaks; cook until they become firm and display a reddish-pink color in the center, indicating medium-rare doneness, approximately 5 minutes per side. Focus on searing the edges until they reach a browned state, roughly 30 seconds each. Remove the steaks from the pan and place them on a plate; allow them to rest while you prepare the accompanying sauce. Discontinue the heat.

Stir minced garlic into the same pan using a spoon, taking care not to splash any of the contents. Add 1 teaspoon of butter; let it melt and combine with the garlic mixture. Pour in bourbon, allowing it to heat up until reduced to a sticky glaze, approximately 15 seconds. Add chicken stock; bring it to a boil over high heat while scraping up the browned bits at the bottom of the pan, which serves to deglaze it. Cook until reduced by half, roughly 2 minutes. Add heavy cream; season with salt and a pinch of cayenne pepper. Boil until thickened, 2 to 3 minutes.

Discontinue the heat and add the remaining 2 teaspoons of butter; swirl it until melted, approximately 30 seconds more. Spoon the warm sauce onto serving plates. Place the steaks on top of the sauce.